Friday, September 26, 2008

A Week of Beans and Rice


Money Saving Mom asked us if we had to eat beans and rice for a week what we would eat. So, for my Frugal Friday I am posting what I would make for a week.To see more Frugal Friday tips go here.

Day 1 Red beans and Rice- I use this recipe from Emeril. It is really good. I have no clue what tarro is. I just add a ham bone with a little meat on it and as it cooks remove meat from the bone. I don't add green peppers because we just don't like them in these types of dishes. I have used less bacon grease and tweaked it so it isn't too unhealthy without losing a lot of the flavor. You can get enough flavor from the ham bone and chicken stock and spices.

Day 2- Ranch chicken and corn salad
Ranch chicken salad with beans and corn
Ingredients
9 ounces romaine lettuce
8 ounces corn, chilled and drained
8 ounces black beans, chilled, rinsed and drained
1 deseeded tomato, diced
2 green onions, thinly sliced
1/2 cup grated cheddar cheese
1/2 cup ranch dressing
1-2 tablespoon salsa
Directions
1In a large serving bowl put the lettuce, canned corn, canned beans, tomato, green onion and cheese. Lightly toss.
2Right before serving mix together the ranch dressing and salsa and pour over the salad. Mix well.
Serve at once.

Day 3- black bean soup - I love TGIF's version here.

Day 4-Burritos with Meatless Mexican Filling(recipe below.)
3/4 cup dry brown lentils
1/2 c brown rice
1/4 cup onion flakes
2 bouillon cubes
3 c chicken stock
1/2 tsp dried sweet basil
1/4 tsp each: oregano, thyme and garlic

Combine all ingredients in a 9x13, or whatever they are, pan. Bake at 300 degrees degrees for two and a half hours. Add cheese the last 10 minutes of baking. Use this in tacos, burritos, or casseroles.

You can increase the recipe and it freezes well.

Day 5 Black and white bean chili
1 cup chopped onion
1 clove garlic
1/4 c flour
1 1/2 tsp chili powder
1/2 tsp cumin
1/1/2 c milk
18 oz frozen shoepeg corn
15 oz Northern beans
15 oz black beans
14 oz chicken broth

Spray dutch oven and saute onion and garlic. Add flour and spices. Slowly add milk and make a rue( continuously stir while it thickens)Add all remaining ingredients. I use dried beans that I cooked and chicken bouillon cubes to make the broth. Bring to a boil, lower heat to simmer for 15 minutes. Add salt to taste. =5 servings

Day 6 white bean and chicken soup- This looks good but I haven't tried it.

Day 7 Southern Peas-(Pink eyed purple hull peas),rice and cornbread.

Cook peas in water that just covers peas. Add a tablespoon of bacon grease. Do not salt until peas are cooked. Bring to boil then let simmer for about 45 minutes to an hour. Once peas are cooked salt to taste. You want to have a pea juice to moisten the rice and sop up with the cornbread so don't let the water cook out or drain.

7 comments:

ahorne said...

Looks yummmm........ we love red beans & rice too - my hubby likes it with sausage but I'll eat it without. Gotta have a good hunk of cornbread to go with!

Sherry said...

Thank you for sharing your delicious looking recipes! The ranch chicken and corn salad sounds scrumptious!

Have a great day!
Sherry
Frugal Friday - Yellow Cake From Scratch

Michelle said...

Those sound pretty good....Love the TGIF soup also...

Lynn said...

Tarro, I believe is a cajun food. It is like ham but comes from a different part of the pig. Regular ham comes from the backside of the pig. Tarro comes for the shoulder cut and is seasoned differently. Just in case anyone is curious.

Connie said...

Oh you must take me food shopping with you. As you know I don't enjoy cooking, but maybe because I don't have many great recipes. I was just in Madison today and could have used your good tips.

Also, thank you so much for sending me such a sweet message. You made me smile this morning before I headed out the door. And I actually had a much better day today. We must meet sometime when I'm in Madison or Huntsville.

Hancock Fabric, Michael's and Hobby Lobby shouldn't be that close together. It is dangerous on my pocketbook.
~Connie

sarah @ a beach cottage said...

we had a bean and rice week last week, I must admit tho my menu was nowhere near as inventive as yours

this week I shopped for a once a month cooking session, I save lots of time and energy let alone money doing this!

Sarah

Mary Anna said...

Instead of doing red beans, I use pinto beans. We are originally from Louisiana and you mentioned " tarro " and I think you said you didn't know what that is. It could possibly be " TASSO " which is highly seasoned smoked pork with a La. red rub similiar to Tony's, zaterians, etc. which is about the smaller rectangular size like salt meat or fat back whichever you call it. LOL! It is very good! I cook with it. However, you ham bone was adequate, but, we sometimes if we have it add a small amt. of tasso and a half jar of mild salsa. Very good to say the least. Thanks for the recipes. Miles of Smiles!